Category Archives: Baking

A Million And One Tabs Open

Just a random shot of two wedding cake models ...

Image via Wikipedia

 

My sister, for some reason, gets really ticked off when I have a million tabs open. SO I just thought, lets save em here. 🙂
These are some tabs that I have to get around to checking out/reading, but havent yet.

So.

http://www.finecooking.com/recipes/cakey_brownies.aspx
http://www.foodandwine.com/recipes/fudgy-chocolate-layer-cake
http://www.foodandwine.com/recipes/chocolate-truffle-layer-cake

http://www.thesmartkitchenblog.com/2011/01/peace-through-pie.html
^ really good baking+cooking blog. Check it out. 🙂

http://www.finecooking.com/articles/how-to/brownies-chewy-cakey-fudgy.aspx
http://www.finecooking.com/recipes/fudgy_brownies.aspx
http://www.cacaoweb.net/cocoa-chocolate.html
^ really good chocolate baking website. 🙂

http://www.deliaonline.com/how-to-cook/baking/the-science-of-cake-making.html
http://www.soul-food-advisor.com/cooking-and-baking-tips.html
http://www.tasteofhome.com/Recipes/Frosty-Coffee-Pie
http://www.tasteofhome.com/Recipes/Jalapeno-Popper-Mega-Burgers

 

And lookie there. I still have about 20 tabs open (no exaggeration) with my movies and graphics stuff. 😛
Facebook doesnt stand a chance. 😛

http://www.foodandwine.com/recipes/chocolate-truffle-layer-cake

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HERSHEY’S FUDGEY BROWNIES

Dry ingredients for a Wacky Cake - ingredients...

Image via Wikipedia

HERSHEY’S FUDGEY BROWNIES

3/4 c. cocoa
1/2 tsp. baking powder
2/3 c. vegetable oil
1/2 c. boiling water
2 c. sugar
2 eggs
1 1/3 c. flour
1 tsp. vanilla
1/4 tsp. salt

Stir cocoa and soda together. Blend in 1/3 cup oil and add water. Stir until mixture thickens. Stir in sugar and eggs and remaining oil. Stir until smooth. Add flour, vanilla and salt. Blend completely. Pour into lightly greased 13″x9″ pan. Bake at 350 degrees for 35 to 40 minutes.

*Also, I always cheat and add an extra tablespoon of oil to my cakes and brownies.

More Tips for Ultimate Fudginess

Chocolate chip muffins baking in an oven

Image via Wikipedia

So on my birthday, I had to bake cake. Yes, it was sad. 😛

Okay, not really because I love baking, and who better to cater to my needs than myself? Rest of my family only specialize in Rock Cake. The kind you would find at Hagrids.

So I baked, but I didnt have an oven, so I baked on the stove — and it was a very tricky, nerve-racking-y experience, let me tell you that. BUT, against all odds, it came out PERFECT. The perfect cake I had been trying to make for soooo long, on my birthday! Can you beleive it? XD I was — at first — really sad because the heat closed off multiple times and it didnt bake properly in the middle and the ‘knife wasnt coming out clean’. In the end I just put it to the side and baked another cake. This one met the knife standards, but wasnt half as melt-in-your-mouth-amazing as was the first one. So, I discovered the secret to fudgy, chewy amazingness — take it off the heat before the knife comes out clean. Dont go and do something stupid like taking it off the heat when its obviously not cooked. But take it off when the sides are peeling away and look done, and the middle is semi-done-ish. :3 Hope that was helpful and not confusing. 😀

So, anyway.

How do I make moist homemade brownies? I have tried several made from scratch brownie recipes but they always turn out dry and cake like. Do you have any suggestions?

A couple of suggestions (credit to ask.recipelabs.com):

  • Sometimes you can get a less cake like brownie by using one less egg. Also, you’re not supposed to wait for the toothpick or knife to come out clean. It needs to look like it still needs to cook a little.
  • Try taking the brownies out of the oven about five minutes earlier then the recipe suggests, as they do continue to cook, and dry out, after removed from the oven.
  • The secret I have for baking is putting in a couple tblspns of olive oil into the mixture. It keeps everything nice and moist. Also, do not over cook obviously. Try this and you will be pleasantly surprised!
  • Brownies are Done when they start pulling away from the pan and look wet just in the middle. TAKE THEM OUT OF THE OVEN! It takes a while to get used to cooking brownies–like someone else said, the usual toothpick/knife test doesn’t work. If the toothpick/knife comes out clean, its too late–they are overcooked.

 

Hope that helped. 🙂 Cheers.

How To Get “Fudgy” Brownies

chocolate brownies

Image by YayAdrian via Flickr

So I’m a pretty avid baker, who revolves mostly around anything-chocolate recipes.
And I really want my stuff to come out all moist and well-done and not half-baked, and not over-cooked (or burnt).

So I found out that the whole stick-a-knife-into-cake-if-it-comes-out-clean-its-baked stuff is total and complete bull.
When the sides start peeling away from the…umm…sides, and the middle is still a bit more to be done, thats when you TAKE IT OFF THE HEAT. Because even after the removal of the baked goodness from the heat, it’ll still keep sort-of baking for a little while due to the heat. So you dont want it to get completely cooked IN the oven, because when you take it off, it’ll continue sucking in heat until its all non-fugdy, non-chewy and worst of all, dry.

Here is a recipe I found over at cooks.com; enjoy.

BAKER’S CHOCOLATE BROWNIES

Read more about it at http://www.cooks.com/rec/view/0,1910,148185-226201,00.html
Content Copyright © 2011 Cooks.com – All rights reserved.

4 sq. Bakers unsweetened chocolate
1 1/2 stick butter
2 c. sugar
3 eggs
1 tsp. vanilla
1 c. all purpose flour
1 c. chopped nuts

Melt chocolate and butter stir until is completely melted. Stir sugar into the melted chocolate until well blended. Stir eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 13 x 9 inch pan.

Bake at 350 degrees for 35 to 40 minutes or until wooden pick inserted in center comes out almost clean (Do not overbake). Cool in pan; cut into squares. Makes 24 squares.

 

Thats it y’all. ^_^

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